Chef Christina Wilson prepares the Hell’s Kitchen classic, Scallop Appetizer.
Ingredients:
-10 ea Scallops, U-10 dry, cut in half
-As Needed Olive Oil
-TT Salt
-12oz Apple Butter Puree
-8oz Tarragon Mayo
-4oz Candied Walnuts
-8oz Celery Apple Salad
In large sauté pan, heat oil over medium high heat. Season scallops with salt and place in pan. Cook until blonde on first side, approx. 2-3 minutes. Flip the scallops and cook for additional 30 seconds on other side. Remove from pan and place on plate or sheet tray lined with paper towel to absorb any excess oil.
Additional Recipe(s) For Video Description Section:
APPLE PUREE
-8 Apples, finely sliced on mandolin
-3cup Apple Juice
-½cup Sugar
-½cup Cider Vinegar
-1tsp Salt
Add all ingredients to a pan with a lid. Simmer until apples are very soft, about 20 mins. Remove lid and rescue liquid. Blend until smooth.
TARRAGON MAYO
-½ cup Tarragon, finely chopped
-1T Cider Vinegar
-8oz Mayonnaise
-TT Salt and Pepper
Combine all ingredients. Season to taste.
CANDIED WALNUTS
½ cup Sugar
1 ½ cup Walnuts
1cup Water
1 tsp Salt
1ea Cinnamon Stick
Bring all ingredients to a boil in saucepan. Allow for a syrup to form. Strain the walnuts from the liquid and bake at 325 for 10 minutes on a wire rack.
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Chef Gordon Ramsay returns in a flashy new setting for Season 19, taking the show to Las Vegas, the city that’s home to the world’s first Gordon Ramsay Hell’s Kitchen restaurant at Caesars Palace. For the first time ever, 16 aspiring chefs from around the country will roll the dice and head to Sin City in the hopes of winning big. Each week, the competition will get hotter as the chefs are put through rigorous culinary challenges – reaping high-stakes rewards and punishments, all with a Vegas flare. But only those who possess the right combination of ingredients will continue in the competition, until one is named winner.
Scallop Appetizer
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